introduction

This cake roulade is a soft chocolate cake that rolls with a peanut butter cream. It feels light but tastes rich. You can make it for a small party or for one sweet treat. See a similar idea at this page for more photos and notes.

why make this recipe

You make this cake when you want a fast showy cake. The cake bakes fast and you make the filling while it cools. The mix of chocolate and peanut butter is a hit. If you love ganache, try this link for more ganache ideas: peanut butter ganache cake.

how to make Chocolate Peanut Butter Cake Roulade

Work in small steps. Whisk the eggs and sugar until light. Mix dry parts and fold in. Bake in a thin pan so you can roll the cake. Chill the filled roll so the cream sets. You can read another roll cake example here: see a peanut butter chocolate roll.

Ingredients :

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
4 large eggs
1/4 cup milk
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup heavy cream
1 tsp vanilla extract (for filling)
1/2 cup heavy cream (for ganache)
1 cup semi-sweet chocolate chips

You can also check a rich chocolate cake idea for notes on texture here: double chocolate cake.

Directions :

Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the eggs and granulated sugar together until light and fluffy. Add the milk and vanilla extract, then mix well.
In another bowl, sift the flour, cocoa powder, baking powder, and salt together. Gradually fold this dry mixture into the egg mixture until combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes until the cake springs back when lightly touched.
Remove the cake from the oven and cool for 5 minutes. Invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment and roll the cake up in the towel from one short edge. Let it cool completely.
In a mixing bowl, beat together the peanut butter, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
Unroll the cooled cake and spread the peanut butter filling evenly on top. Carefully roll the cake back up and place it seam-side down on a serving plate.
Heat the heavy cream in a saucepan until just simmering. Pour it over the chocolate chips and let it sit for a few minutes. Stir until smooth and drizzle it over the rolled cake.
Slice and enjoy your chocolate-peanut butter creation!

how to serve Chocolate Peanut Butter Cake Roulade

Slice the roll on a clean sharp knife. Serve one or two slices on a small plate. You can warm a slice for a few seconds to make the ganache soft. For a full table, cut thin slices and place them on a flat tray. Add a small spoon of cream or a berry for color. See a note on pairing with breads and cakes here: brown butter banana bread ideas.

how to store Chocolate Peanut Butter Cake Roulade

Wrap the roll in plastic wrap or place it in an airtight box. Keep it in the fridge for up to 4 days. If you freeze it, wrap well and freeze up to 1 month. Thaw in the fridge overnight before you serve.

tips to make Chocolate Peanut Butter Cake Roulade

Beat eggs and sugar well for a light cake.
Roll the cake while warm to avoid cracks.
Chill the filled roll so the filling keeps shape.
Use a thin layer of filling to stop spills.
Heat the cream just to simmer. Do not boil it.
For more ganache tips, see this ganache guide: ganache tips.

variation (if any)

Add a thin layer of jam under the peanut butter for a sweet note.
Use crunchy peanut butter for a nutty crunch.
Swap semi-sweet chips for dark chocolate for a less sweet roll.
Make mini rolls in a smaller pan for single serve cakes.

FAQs (minimum three FAQ)

Q: Can I make the cake ahead?
A: Yes. Bake and roll the cake, then wrap and chill. Fill it the next day.

Q: Can I use low-fat cream?
A: Low-fat cream may not make a smooth ganache. Use full fat for best result.

Q: What if my cake cracks when I roll it?
A: It may crack if it cools too long before rolling. Roll while warm and use a towel to help.

Q: Can I use peanut butter powder?
A: You can, but mix with butter or cream to reach a spread link for the filling.

Q: How do I warm a slice?
A: Warm a slice for 5–10 seconds in a microwave on low power.

Conclusion

For a tested chocolate-peanut butter roll recipe and more step photos, see this detailed guide: Chocolate-Peanut Butter Swiss Roll Cake Recipe | Chocolate Swiss ….